Candy Treats...

This post is something I started back in the winter time and just didn't get around to completing and posting.  Yes, I gave this stuff away as christmas gifts.  However, gift giving can be anytime!   Either one would make a fabulous teacher or house-warming gift!

The crock pot recipe is from a former Frisco co-worker.     Thank you LB!!!!  This particular recipe is incredible easy and makes way more than you can imagine.   I used the tiny muffin liners from Dollar Tree.  The candy sprinkles make it look particularly festive!!!!

This stuff can't get any easier!   Drop it in the crock pot and turn it on!  

The hubs friend and co-worker, PV,  made this next one for an office staff party.  He couldn't stop eating it.  Thank goodness she gave me the recipe.   This toffee is simply amazing!   Watch it close and look for the caramel color.  Not all microwaves are the same for cooking times!  Enjoy!!!

Easy Microwave Toffee

3/4 - 1 cup chopped pecans

1/2 cup butter

1 cup white sugar

1/2 tsp salt

1/4 cup wter

1 bag milk chocolate chips

Grease or spray a 9 inch circle on a lined cookie sheet or aluminum foil.

Spread the pecans over this!

Spray the glass batter bowl with canola oil as well.

Add the butter, sugar, salt & water to bowl.

DO NOT STIR!

Microwave this for about 9 - 11 minutes or until it is a light caramel brown color.

Pour over pecans.  

Lay the chocolate chips over the top of the toffee and spread after about a minute.

Shake a very small amount of sea salt over this!!!

I used a small tin from Dollar Tree  and lined it with a cute doily!

Cashew Chicken!!!

This book has really been my bible of cooking this year!   I have made many things from it...and enjoyed them all immensely.    Tomato Soup and Cashew Chicken!   Oh my!  I have made them several times and just can't seem to get tired of either.   The cashew chicken reminds me of something I ordered back in college at Madam Wu's.  It is subtle.  It is sublime goodness!  It is even more remarkable the next day!!!

My oldest daughter, CGS loves it when I make them.  She asked me to blog about them so she had somewhere to find the recipes.   Maybe I should buy her this book?  Maybe I should buy myself another one?  Maybe I should just purchase it in digital format so that I can easily take it with me everywhere?  I accidentally packed my book for our big move to EP.    Yikes!!!!!   That was such a bad choice I made.   I should have known better!

http://thriftshoppemom.blogspot.com/2015/03/tomato-soup-has-changed-my-life.html

That is the link for when I made the tomato soup.  It literally changed my life.   I hated tomato soup until that day.  Add a grilled cheese to the side of that soup bowl and we are still living the dream!


Here is the recipe for Cashew Chicken, CGS!   Enjoy it!

• 1/2 cup Low Sodium Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Packed Brown Sugar
• 2 Tablespoons Oyster Sauce  (it is weird...but don't forget!!)
• 1/2 teaspoon Toasted Sesame Oil
• 3 Tablespoons Vegetable Oil
• 6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes
•  Kosher Salt To Taste
• 1 Tablespoon Garlic, chopped
• 1 Tablespoon Chopped Fresh Ginger  
• 1 whole Green Bell Pepper, Chopped
• 1/4 cup Chicken Broth
• 2 Tablespoons Cornstarch
• 1/2 cup Canned Water Chestnuts, Coarsley Chopped & drained
• 1 cup Unsalted Cashews  (be Sure To Use Unsalted)
• 2 whole Green Onions, Thinly Sliced
• cilantro to garnish, optional
•  Cooked rice,  I prefer Jasmine or Balsami *

In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Stir & set aside. 

Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Toss in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.

While the pan is still hot, pour in the broth. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.

Finally, sprinkle on the green onions & cilantro. Serve over the cooked rice.




*Finally,  Stay away from generic plain rice or minute rice!   This dish deserved better than that junk!!!

This picture is bad and just doesn't do it justice.  It is competing with that veggie pasta goodness!   I will tell you about that one later!

Strawberry Bars for the Cajun!!!

There was a time when I absolutely loved to eat Nutrigrain bars.   They made a mighty tasty "on-the-go" breakfast.    At some point in my life after reading the nutritional facts,  I decided all those preservatives just weren't necessary and quickly began the search for something better that could easily be prepared at home.   These babies are absolutely delicious!   You gotta try them!

Strawberry Fruit Bars

1/2 cup packed brown sugar

1 cup flour

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup oatmeal,  (I prefer the old fashioned kind.)

1/2 cup butter, softened

3/4 cup strawberry jam ( I used a small jar of this...)

Spray a square brownie pan with cooking spray & cover with foil.  Spray again.

Combine the first 6 ingredients until it is crumbly.  

Spread 1/2 into prepared pan.

Spread the Jam

Spread the remaining crumblies & press together.

Bake @ 350 for 35-40 minutes or until golden.

I think that changing up the jam would be fun here...Seedless Raspberry?  Peach?  Blueberry?

So many options!!!

Hey...RB, is this quick enough for you?

Tomato Soup has changed my life.

 All my life I have thought that tomato soup was yucky and tasted metallic.  Yea,  I was raised to think that canned was the only way to get tomato soup.    And why should I order tomato soup at a restaurant when I don't like it?   My dear husband thinks it is amazing.  Canned, that is.

Hey, Mrs. CS......make this!!!! You will like it.  Get out your giant Le Crueset!!!

WELL....... We were watching an episode of PW and she was making it.   It looked easy.   I was hungry.  He said that he would go to the grocery store.  Ok, yea baby........  I'll make that.   Can you pick up a loaf of french bread too?  And a gallon of milk?

Tomato Soup

1 tablespoon butter

1 tablespoon olive oil

3 large carrots, finely diced

1 medium onion, finely diced

1 garlic clove, pressed

   *( these really need to be finely diced.....food processor?)

2 tablespoons tomato paste

3 large cans whole tomatoes, the 28 oz size

4 cups chicken broth

2 tablespoons parsley

1 cup water

Saute the top 5 ingredients.  Add the tomato paste and cook another 3 minutes.

Add the remaining and boil.  Reduce heat and simmer another 20 minutes or so.  

You really want the vegetables tender.

Get out your immersion blender and puree until smooth.  

Add..   1/2 cup whipping cream 

            2 tablespoons basil, chopped

            salt & pepper to taste

Simmer another 5 minutes.